Lemon-mint tabouli (tabouleh) with pan-seared salmon

Tabouli ingredients

  • ¾ cup bulgur
  • 2 tablespoons olive oil
  • Zest and juice of one lemon
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cloves garlic, minced
  • ½ cup parsley, finely chopped
  • 1½ cups mint, finely chopped
  • 4 stalks green onion, finely chopped
  • 1 cup ripe tomato, ½-inch diced

Salmon ingredients

  • 1 pound salmon fillets, skin on, cut into four portions
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil


  1. Place bulgur in a small bowl and add ¾ cup boiling water. Cover with plastic wrap and set aside for 30 minutes. Fluff up with a fork after the water is completely absorbed.
  2. In a large mixing bowl, combine the olive oil, lemon zest and juice, salt and black pepper. Stir in garlic, parsley, mint, onion and tomato. Add bulgur and mix well.
  3. Season flesh side of salmon fillet with a sprinkle of pepper. Heat olive oil in a large nonstick sauté pan over medium-high heat.
  4. Add fillets flesh side down and sear for 4 minutes, then turn over and cook another 4 minutes until fish is barely translucent in the center. Serve over the top of the tabouli.

Nutrition information

Per serving: 393 calories, 31g protein, 32g carbohydrate, 18g fat, 3g sat fat, 10g monounsaturated fat, 51mg cholesterol, 11g fiber, 253mg sodium


Tabouli, a fiber-rich whole grain, also pairs well with chicken and pork. It’s easy to overcook fish: cook just 6 to 8 minutes per inch of thickness, or until the middle is still a bit shiny. The fish will continue to cook once you take if off the heat.